It’s Fall. So, pumpkin spice. Because why not?! 😉 Another episode of I-don’t-measure-so-baking-is-not-always-successful brought us these morsels of delight. Here’s what happened:

pureed pumpkin | cream cheese | crushed graham crackers | nutmeg | ginger | cinnamon | powdered sugar | dark chocolate

Used the stand mixer to whip it together (minus the dark chocolate). Set in the fridge for 24 hours – then with olive-oiled hands made spheres. Froze them for about an hour. Melted the chocolate, dipped the cheesecake balls and sprinkled with graham cracker crumbs. We just might do this again. Yum!